Beetroot Carpaccio with Lamb’s Lettuce, Pears and Pumpkin Seed Brittle

Beetroot Carpaccio

1. For the beetroot carpaccio, roast the pumpkin seeds in a pan. Put in a bowl and let cool down. Roll out the aluminum foil and thinly coat with oil. Bring the sugar to the boil with two tablespoons of water in a saucepan, add the pumpkin seeds and stir vigorously until the sugar caramelises and becomes liquid. Stir in the butter. Then pour onto the aluminum foil and spread quickly. Warning, very hot! Let cool down. Boil fresh beetroot tubers in salted water for about 40 minutes, rinse and peel. Let cool and slice. Wash, dry and quarter the pears. Remove the core, cut the pulp into thin wedges, sauté briefly in a little butter and remove.

dressing

1. For the dressing, place the bacon and shallot cubes in the frying fat of the pears, fry and remove. Deglaze the rest with balsamic vinegar, add honey and mustard and season with salt and pepper. Transfer from the pan into a bowl and vigorously fold in the pumpkin seed oil, season to taste.

Lamb’s lettuce

1. Clean the lamb’s lettuce, wash and spin dry. Turn in the dressing, arrange in the middle of four serving plates, sprinkle with the bacon and shallot mixture. Arrange the pear wedges and beetroot slices on the outside. Drizzle with the rest of the dressing in strips. Break the brittle into pieces, distribute on the plates.